Saute the Vegetables for Tomato Soup

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village and I am making tomato soup. All right, now that our oil has gotten nice and hot and you can tell when it gets hot because the oil will do a little shimmer on top. I’m not sure that you can see or not on the tape but that is actually what is going on right now. So as I said earlier we are going to throw the carrots in first being careful not to splash yourself so I am just going to put it in nice and level like that, give it a little shake. All right, then you get that little sizzle there and while this goes I am going to get the next ingredient lined up. This is going to be our celery, which I am going to let this go for another twenty seconds or so and then we are going to add our celery. And also the other advantage to adding our ingredients one at a time, is that if you add a bunch of cold ingredients to hot oil all at once, you take like all of the heat out of the pan and you are basically like starting over and that just ruins the whole effect because if you were to just basically start everything from a cold pan you are not going to get that same flavor. You also want to make sure that with the olive oil that you are on top of it because olive oil has a really low smoking point and will start to burn pretty easily which we do not want. All right, and while this is going I am going to put a little salt and pepper in there, I believe in seasoning as you go not just all at one time. Like I said, you can ‘t really go wrong with a whole lot of pepper in my opinion, especially in a nice rustic tomato soup like this one. All right, next thing, onions and garlic both at the same time. All right, this is the part at which, once everything gets nice and coated, this is the point at which you are going to reduce the heat for a little bit and just let it all kind of simmer out because you are not going to want to do anything with this until the onion turns a nice translucent yellow. Also if you were to keep up this high heat all you would do is burn your olive oil, not what we are looking to do.

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